People often talk about their culinary pursuits. How their first attempts went wrong. How the first omlette they cooked was scorched, and didn't have salt and yet tasted wonderful.

I cooked my first omlette this sunday. It tasted great. But surprisingly, it was neither scorched, nor did it have too much or too less salt. Okay, for the salt part of it, the credit goes to Anant, it was he who put the salt and chilli powder and raw egg and onions together, and produced the mixture. But it was me, who put oil in the frying pan, poured the mixture into it, turned it this way and that and switched off the gas right in time to get a perfectly fried omlette, not scorched, not overdone.

Of course there was a glitch. There had to be, I suppose. Being my first attempt, I didn't have any sense of proportion, and put too much of the mixture into the frying pan. As a result, while omlette was being formed in layers in the bottom, the top remained a mixture of raw yolk and onion. I tried to turn it upside down. The idea was to give all parts of it equal oppurtunities to cook, I am great believer in equality. Only, the egg had other ideas. It resolutely stood its ground and refused to overturn. What followed was an epic battle between me and the egg. Of course I won. I calmly finished the cooking, and gathered the pulverised remains of the egg on to a plate, and proceeded to eat it in triumph. So what if it was more of scrambled egg, than an omlete? It still tasted rather good.